.Cxij. For to make nounbles in lent.
Prepared for [event name] on [date]
by [name]

Introduction
This entry is a re-creation of a recipe from Fourme of Curye [Rylands MS 7] (England, 1390), entitled ".Cxij. For to make nounbles in lent.". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

.Cxij. For to make nounbles in lent. Take the blode of pykes other of coungur and nyme the paunches of pikes, of congur & of grete codlyng & boyle hem tendur & mynce hem smale & do hem in that blode take crustes of white brede & strayne hit thorow a cloth & than oynouns y boyled & y mynced, take peper & safroun, wyne, vyneger other aysel other aleger & do ther to & serve hit forth.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related: [edit as appropriate - note that this section should be left out if no related recipes can be found]

FOR TO MAKE NOUMBLES IN LENT. C. XIIII. Take the blode of pykes oþer of conger and nyme the paunches of pykes. of conger and of grete code lyng, & boile hem tendre & mynce hem smale & do hem in þat blode. take crustes of white brede & strayne it thurgh a cloth. þenne take oynouns iboiled and mynced. take peper and safroun. wyne. vynegur aysell oþer alegur & do þerto & serue forth.
[Forme of Cury]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]

Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

blood
seafood
bread
onions
pepper
saffron
wine
vinegar
ale_vinegar

[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]

congur: A type of marine eel.

Procedure
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[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]

Bibliography

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